6 large (8 small) lamb shanks
4 shallots, finely diced
2 leeks, finely sliced (remove green leaves)
1 celery stalk, finely diced
1 carrot, finely diced
6 cloves garlic, minced
1 tbsp flour
400g (1 tin) tinned, chopped tomatoes
1 bottle Shiraz wine
3 tbsp Worcester sauce
2 tbsp HP sauce
2 tbsp balsamic vinegar
1 tbsp wholegrain mustard
Small handful fresh rosemary + parsley, finely chopped
4 thyme sprigs
Pre-rolled puff pastry sheets (approx. 2)
Zest 1 orange
1/4 cup port
Olive oil for frying
Salt + freshly ground black pepper
Into a large French oven casserole dish, add 1 tablespoon olive oil, warm over medium heat then add the shallots, leeks, celery, carrot and garlic, coat in the oil, season with salt and black pepper and sauté for 10 minutes until vegetables are softened. Remove contents from pan and place aside, retaining saucepan for next stage.
Place flour into a large freezer bag and into which add the lamb shanks, seal bag and shake liberally to coat the meat with flour. Add 1 tablespoon olive oil to the same pan used to fry the veggies and taking 2 at a time, seal and brown each lamb shank adding more olive oil to the pan if you feel it needs it. When all shanks are browned, add them all into the casserole dish and top with the pre-cooked veggies. Season again generously with salt and black pepper.
Into a large jug or bowl, add the chopped tomatoes, Worcester sauce, HP sauce, balsamic and mustard and whisk to combine, pour over shanks along with the bottle of red. Scatter thyme leaves over the meat along with the finely chopped rosemary. Cover pot and cook in the oven for 3-4 hours or until the meat falls off the shank bone when tested with a fork.
Remove pot from oven and strain cooked shanks in a colander along with all the cooked veggies, retaining the strained cooking liquid. Strip meat from bones of shanks and place into individual pie dishes/vessels along with the veggies, orange zest, chopped parley and a good seasoning of salt and black pepper, mixing everything together.
Add the cooking liquid into a medium-sized saucepan along with the port and bring to the boil then reduce to a simmer until reduced by 1/3 and consistency is a thick, glossy sauce. (If you like you can mix together 1 teaspoon cornflour with a little cold water and add to the sauce to thicken it). Pour sauce all over pie filling, brush edges of pie dishes with water then top with the pre-rolled puff pastry. Brush generously with egg wash and bake in the oven for 40 mins or until pastry is golden brown.
Serve hot with roasted garlic mash and peas.